Yes. I'm dead serious. From this particular batch I received 3 marriage proposals (one from my chiropractor, one from the head of accounting at my workplace, and one from a good friend). Also received numerous hugs, compliments, and exceptionally heartwarming praise from my baking goddess of a grandmother, who has inspired my baking aspirations since I was little. This recipe I found while I was in college on The Pioneer Woman's website, and it has never, EVER let me down. On her website it's made with a maple-coffee glaze (which is what you can see in the pictures) but I have also made this with a vanilla bean cream cheese frosting and it was equally delicious.
I've found the biggest deterrent for people to not make this heavenly, heavenly cinnamon rolls is the time commitment. I'm not gonna lie--these babies seem to take FOREVER, between the rising, the rolling, and the baking (roughly 3.5ish hours start to finish). But they are SO. WORTH. IT. And people will idolize you for them. Trust me. I took some to my office, the rest went on a big family camping trip. When I took a couple of the tins to the office, they were half gone within 30 minutes of my being there and I watched a fellow coworker honest-to-God lick one of the empty tins. It was pretty awesome. And I intend to tease her for, well, forever about it.
Now, this recipe makes a huge batch (7 pie tins of 7 rolls each, aka 49 good-sized cinnamon rolls). I suppose you could half it...but...yeah I'm too lazy for that. Plus they're so good; you'd half it, and then be depressed because they ran out twice as fast as they normally would. So just make them all, ok? Ok.
Maple-Coffee Glazed Cinnamon Rolls (courtesy of The Pioneer Woman)
CINNAMON ROLLS:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages active dry yeast (0.25 ounce packets)
8 cups (plus 1 cup extra, separated) all-purpose flour
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 Tbsp (heaping) salt
Plenty of melted butter (I think I usually use around 2 cups)
2 cups sugar
Generous amount of cinnamon
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of active dry yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degree until light golden brown, about 15 to 18 minutes (reaaaally watch them so they don't over or under bake).
MAPLE-COFFEE GLAZE:
1 bag powdered sugar
2 tsp maple flavoring
½ cups milk
¼ cups melted butter
¼ cups brewed regular coffee, room temp
⅛ tsp salt
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Use it ALL. Don't let any of that glaze go to waste. I mean it. YUM! I've noticed in the numerous times I've made these that the quality/flavor of coffee you use does have a subtle effect on the frosting (and I am not a coffee drinker, so if I've noticed, I'm sure others have). Oh, and if you're on Weight Watchers or anything like that as some of my co-workers are at the moment, these are definitely like...10 points or something probably. Sorry in advanced.
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